This Cranberry Yoghurt Chiffon Cake, which I have made many many times. Now in a new 17cm chiffon tin and gives me a very nicely browned crust.
Cranberry Yoghurt Chiffon Cake
17cm (20cm) chiffon tin:
3 (5) egg yolks (use large eggs)
25g (40g) caster sugar
40ml (65ml) vegetable oil
1 tsp (2 tsp) lemon juice
80g (130g) plain yoghurt
80g (130g) cake flour
4 (7) egg whites (use large eggs)
55g (90g) caster sugar
60g (95g) dried cranberries, chopped to small pieces and coat lightly with cake flour
Bake 170 deg C, 35 minutes (45 minutes).
This is Banana Chiffon Cake, another chiffon cake from the same book 好吃戚风蛋糕轻松上手.
It is a big challenge to take photos whenever my nieces are at home. This is what happens if you are too slow. :)
Banana Chiffon Cake
17cm (20cm) chiffon tin:
80g (130g) banana, mashed and mixed with 1 tbsp (1.5 tbsp) milk
3 (5) egg yolks (use large eggs)
20g (30g) caster sugar
50ml (80ml) vegetable oil
80g (130g) cake flour
4 egg whites (use large eggs)
40g (65g) caster sugar
Bake 170 deg C, 35 minutes (45 minutes).
Recipe from: 好吃戚风蛋糕轻松上手
